Red Flannel Hash With Beef

Thinly peel potatoes, and dice them.
Peel and dice onion.
Cook them for 10 minutes in enough boiling water to barely cover and in a pan with lid ajar to let onion vapors escape.
Cut the hash into bits.
Drain the potato-onion mixture and the can of beets, saving the juices for soup.
Combine all ingredients in a baking dish.
Bake at 350 degrees for 25 minutes.
Garnish with parsley sprigs, if desired.